Southern Sausage Enchiladas with Sausage Gravy Recipe

If you love breakfast flavors any time of day, you’re going to adore this Southern Sausage Enchiladas with Sausage Gravy Recipe. It’s the perfect twist on traditional enchiladas, swapping out tomato sauce for a creamy, savory sausage gravy that feels indulgent but still downright cozy. I remember first making this dish on a chilly weekend morning, and it quickly became a family favorite—comfort food that’s hearty enough for brunch or a satisfying dinner.

What makes this Southern Sausage Enchiladas with Sausage Gravy Recipe so special is how the layers come together: spicy breakfast sausage, fluffy eggs, melted cheeses, and crispy tater tots inside soft tortillas, all smothered with rich homemade gravy. It’s surprisingly easy to pull together, and once you’ve tasted it, you’ll find plenty of reasons to make it again, especially when you want something that’s both filling and full of soul.

Ingredients You’ll Need

Every ingredient in this Southern Sausage Enchiladas with Sausage Gravy Recipe brings its own magic, creating a perfect balance between rich, creamy, spicy, and crispy. When shopping, look for good-quality breakfast sausage and fresh jalapenos to get that southern kick just right.

• Ground breakfast sausage: This is the star of the gravy and filling. Choose a flavorful but not too spicy sausage to keep it balanced.
• Diced onion: Adds subtle sweetness and depth. I recommend yellow or white onion for best flavor.
• Minced jalapeno: For a gentle heat with a fresh kick. If you prefer milder, you can reduce or omit.
• All-purpose flour: Necessary for thickening that luscious sausage gravy perfectly.
• Milk: Full-fat milk works best here to achieve a rich and creamy gravy consistency.
• Salt and pepper: Simple seasonings that bring everything together just right.
• Large eggs: Fluffy scrambled eggs add that tender texture in the enchilada filling.
• Butter: For cooking the eggs and adding richness.
• Cooked tater tots: This is my favorite twist—crispy bites inside the enchilada for contrast.
• Shredded Pepper Jack cheese: Adds a melty, slightly spicy layer.
• Shredded cheddar cheese: Sharpness to complement the richness of the gravy and sausage.
• Fajita-size flour tortillas: Soft and flexible to hold all that delicious filling.

Variations

I love that you can personalize this Southern Sausage Enchiladas with Sausage Gravy Recipe easily depending on what you have on hand or your flavor preferences. Make it your own by swapping cheeses, adding veggies, or even switching out the sausage.

• Vegetarian Version: I sometimes use plant-based sausage and add sautéed mushrooms or bell peppers. It still feels hearty and satisfying!
• Extra Spice: If you like it hot like I do, add a few dashes of hot sauce into the gravy or sprinkle extra jalapeno on top.
• Different Cheeses: Swap cheddar and Pepper Jack for Monterey Jack or even a bit of queso fresco for more authentic southern vibes.
• Hash Browns Instead of Tater Tots: When I don’t have tots, shredded hash browns work great for that crispy plus creamy combo.

How to Make Southern Sausage Enchiladas with Sausage Gravy Recipe

Step 1: Cook the Sausage and Make Your Gravy Base

Start by browning the ground breakfast sausage in a large skillet over medium heat. Break it up as it cooks, so you get nice crumbles. Once browned, add the diced onion and minced jalapeno, cooking until the onions soften and the jalapenos are fragrant. Sprinkle in the flour and stir well to coat the sausage and veggies—this helps your gravy thicken perfectly without lumps. Slowly pour in the milk, whisking continuously, and cook until the gravy thickens. Season with salt and pepper to taste. This step is key because your sausage gravy is what makes this dish truly special and flavorful.

Step 2: Scramble the Eggs and Prepare the Filling

While the gravy is simmering, melt the butter in a separate pan and scramble the eggs gently. Aim for soft, fluffy eggs—not overcooked rubbery ones. This will keep your enchiladas moist and tender. Once done, combine the scrambled eggs with the cooked sausage gravy mixture and cooked tater tots in a large bowl. Toss in half of the shredded Pepper Jack and cheddar cheeses here too, making sure the filling is evenly cheesy and well combined.

Step 3: Assemble and Bake Your Enchiladas

Preheat your oven to 350°F (175°C). Warm the tortillas slightly so they’re easier to roll without cracking—this little trick makes assembly smoother. Spoon generous portions of the filling onto each tortilla, roll them up snugly, and place seam-side down in a baking dish. Pour any remaining gravy over the top of the enchiladas, then sprinkle the rest of the cheese evenly over everything. Bake for about 20 minutes or until the cheese melts and begins to lightly brown. You’ll notice the kitchen fills with that irresistible aroma, which is always a good sign!

How to Serve Southern Sausage Enchiladas with Sausage Gravy Recipe

Garnishes

I like to keep it simple but fresh: a sprinkle of chopped green onions or fresh cilantro brings brightness to contrast the richness. Sometimes I dollop a bit of sour cream or add sliced avocado for creaminess and color. A squeeze of fresh lime juice can also wake up the flavors and add that sharp edge that balances the buttery gravy.

Side Dishes

This recipe is a hearty standalone meal, but I often serve it with a crisp, peppery arugula salad or simple roasted vegetables to add some freshness. If you want to keep it quintessentially southern, pair with buttery cornbread or collard greens for a soul food feast.

Creative Ways to Present

For brunch with friends, I like to serve these enchiladas in individual ramekins for a personal touch, topped with extra gravy and cheese. Another idea is layering the filling and gravy in a casserole dish without rolling tortillas for an easy enchilada bake—perfect if you’re short on time or want a rustic presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas in an airtight container in the fridge, and they keep well for up to 3 days. The flavors even deepen a bit overnight, so they’re great for next-day lunches or quick dinners when you need comfort on demand.

Freezing

If you want to prep ahead, fully assemble the enchiladas but don’t bake them. Cover tightly with foil and freeze for up to 2 months. When ready, thaw overnight in the fridge, then bake as directed. This is a lifesaver for busy mornings or surprise guests.

Reheating

Reheat leftovers in the oven at 325°F (160°C) until hot and bubbly—this helps maintain the crispy edges and gooey cheese better than the microwave. You can cover the dish loosely with foil to prevent drying out while reheating.

FAQs

Final Thoughts

Honestly, this Southern Sausage Enchiladas with Sausage Gravy Recipe feels like a warm hug on a plate. I love how it blends classic southern comfort with that fun enchilada twist—it’s made for lazy weekends, family gatherings, or any time you’re craving something truly satisfying. Give it a try; I’m sure it’ll become one of your go-to dishes just like it did for me.

Southern Sausage Enchiladas with Sausage Gravy Recipe

★★★★★ 4.5 from 78 reviews

• Author: Touba
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 10 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Southern American

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Description

Southern Sausage Enchiladas with Sausage Gravy is a hearty and comforting breakfast dish featuring spicy ground breakfast sausage wrapped in flour tortillas, topped with a creamy sausage gravy, and finished with melted Pepper Jack and cheddar cheeses. This recipe combines the flavors of a classic Southern breakfast with the convenience of enchiladas for a satisfying meal perfect for brunch or a weekend breakfast.

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Ingredients

Scale 1x2x3x

Sausage and Gravy

• 1 pound ground breakfast sausage
• 1/2 cup diced onion
• 1 jalapeno, minced
• 1/3 cup all-purpose flour
• 2 3/4 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Egg Mixture

• 10 large eggs
• 2 tablespoons butter

Filling and Assembly

• 2 cups cooked tater tots
• 1 cup shredded Pepper Jack cheese
• 1 cup shredded cheddar cheese
• 10 fajita-size flour tortillas

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Instructions

1. Cook the Sausage: In a large skillet over medium heat, brown 1 pound of ground breakfast sausage until cooked through and no longer pink. Drain excess fat if necessary.
2. Sauté Onion and Jalapeno: Add 1/2 cup diced onion and 1 minced jalapeno to the sausage in the skillet. Cook until the onion is translucent and soft, about 3-4 minutes.
3. Make the Sausage Gravy: Sprinkle 1/3 cup all-purpose flour over the sausage mixture and stir well to coat. Slowly whisk in 2 3/4 cups milk to avoid lumps. Add 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue cooking and stirring until the gravy thickens to your desired consistency, about 5-7 minutes. Remove from heat and set aside.
4. Prepare the Eggs: In a bowl, whisk 10 large eggs with a pinch of salt and pepper. In a non-stick skillet, melt 2 tablespoons butter over medium heat. Pour in the eggs and cook gently, stirring occasionally to scramble until just set but still moist. Remove from heat.
5. Warm the Tortillas: Lightly warm 10 fajita-size flour tortillas in a dry skillet or microwave to make them pliable for rolling.
6. Assemble the Enchiladas: Lay each warm tortilla flat. Evenly distribute some scrambled eggs, cooked tater tots (approximately 2 cups total), and a mixture of shredded Pepper Jack and cheddar cheeses (about 1 cup each) across the tortillas. Roll the tortillas tightly and place them seam side down in a large casserole dish or baking pan.
7. Top with Sausage Gravy: Pour the prepared sausage gravy evenly over the rolled enchiladas in the dish, ensuring they are well covered.
8. Bake the Enchiladas: Preheat your oven to 350°F (175°C). Bake the enchiladas covered with foil for about 20 minutes, until heated through and cheese is melted.
9. Serve: Remove from oven and let sit for a few minutes before serving. These enchiladas pair well with fresh salsa or a side of greens.

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Notes

• You can substitute spicy or mild breakfast sausage based on your preference.
• Adjust jalapeno quantity to control the heat level.
• Make sure to cook the gravy on medium-low heat to prevent burning or lumps.
• To save time, prepare the sausage gravy in advance and reheat gently before assembling.
• For a lower-fat option, use low-fat milk and turkey sausage.
• Use warm tortillas for easier rolling to prevent cracks.

Keywords: Southern sausage enchiladas, breakfast sausage enchiladas, sausage gravy, breakfast casserole, tater tot enchiladas